ShareCHANGES IN THE MUSCLE OF THREE INDIAN MAJOR CARPS DURING FROZEN STORAGE.
Author(s) : CHAKRABARTI R.
Type of article: Article
Summary
CHANGES IN THE COMPOSITION AND ORGANOLEPTIC PROPERTIES OF CARP MEAT DURING 28 DAY STORAGE AT 265 OR 263 K (-8 OR -10 DEG C). THE FREE FATTY ACID CONTENT AND TEXTURE OF THAWED FISH ARE CHANGED. (Bibliogr. int. CDIUPA-CNRS, FR., 85-210-198320.
Details
- Original title: CHANGES IN THE MUSCLE OF THREE INDIAN MAJOR CARPS DURING FROZEN STORAGE.
- Record ID : 1985-2507
- Languages: English
- Source: Fish. Technol. - vol. 21 - n. 2
- Publication date: 1984
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Carp; Organoleptic property; Fish; Freezing; Fresh water; Fatty acid
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CHANGES IN THE MUSCLE OF THREE INDIAN MAJOR CAR...
- Author(s) : CHAKRABARTI R.
- Date : 1984
- Languages : English
- Source: Fish. Technol. - vol. 21 - n. 2
View record
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CHANGES IN FREE AMINO ACIDS AND PROTEIN DENATUR...
- Author(s) : JIANG S. T., LEE T. C.
- Date : 1985
- Languages : English
- Source: J. agric. Food Chem. - vol. 33 - n. 5
View record
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STUDIES OF THE ICED STORAGE CHARACTERISTICS AND...
- Author(s) : POULTER N. H., NICOLAIDES L.
- Date : 1985
- Languages : English
- Source: J. Food Technol. - vol. 20 - n. 4
View record
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CHANGES IN MUSCLE LIPID COMPOSITION OF WHITE PO...
- Author(s) : RAO B. Y. K., BANDYOPADHYAY C.
- Date : 1986
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 23 - n. 6
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TOTAL, NON-VOLATILE FREE FATTY ACIDS AS A FRESH...
- Author(s) : BARASSI C. A.
- Date : 1987
- Languages : English
- Source: J. Sci. Food Agric. - vol. 38 - n. 4
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